Yield: 10 servings
2 c Vanilla Wafers, Fine Crush
1 c Ground Toasted Almonds
1/2 c Butter, Melted
1/2 c Sugar
12 oz Milk Chocolate Chips
1/2 c Milk
1 ea Env. Unflavored Gelatin
16 oz Cream Cheese, Softened
1/2 c Sour Cream
1/2 t Almond Extract
1/2 c Heavy Cream, Whipped
Garnishes *
* Garnishes to include whipped cream and chocolate shavings
(optional).
In large bowl, combine vanilla waver crumbs, almonds, butter and
sugar; mix well. Pat firmly into 9-inch springform pan, covering
bottom and 2 1/2 inches up the sides. Set aside.
Melt over hot (not boiling) water milk chocolate chips; stir
until smooth. Set aside. Pour milk into small saucepan; sprinkle
gelatin on top. Set aside for 1 minute. Cook over low heat,
stirring constantly until gelatin dissolves. Set aside.
In large bowl, combine cream cheese, sour cream, and melted
chocolate chips; beat until fluffy. Beat in gelatin mixture and
almond extract. Fold in whipped cream. Pour into prepared pan.
Chill until firm (about 3 hours). Run knife around edge of cake
to separate from pan; remove rim. Garnish with whipped cream and
chocolate shavings, if desired.
Makes 1 9-inch Cheesecake
Posted by Karen
Back to Desserts
Back to Main Page
